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Cauliflower and spinach gratin recipe

Cauliflower and spinach gratin recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Layers of creamy mashed potato, tasty spinach and cauliflower purée, topped with melting cheese, makes a luscious side dish for a special dinner.

5 people made this

IngredientsServes: 6

  • 450g frozen leaf spinach
  • 600g potatoes, peeled and quartered
  • 1 cauliflower, cut into florets
  • pinch of ground nutmeg
  • 60ml semi-skimmed milk
  • 25g butter, softened
  • 2 eggs
  • 75g mature Cheddar, grated
  • salt and freshly ground black pepper
  • sprigs of fresh parsley to garnish (optional)

MethodPrep:40min ›Cook:50min ›Ready in:1hr30min

  1. Preheat the oven to 200°C (gas 6). Put the frozen spinach in a saucepan, cover and cook over a low heat for 5 minutes or until thawed.
  2. Meanwhile, put the potatoes in a pan of lightly salted water. Bring to the boil, then reduce the heat and cook for 15–20 minutes or until tender. Cook the cauliflower in a steamer, over the potatoes, for 10 minutes, or in a separate pan of boiling water.
  3. Tip the spinach into a colander and press down with a vegetable masher to squeeze out excess liquid. Chop the spinach roughly and season with salt, pepper and nutmeg.
  4. Drain and mash the potatoes with the milk and butter. Spread half the mashed potatoes in a 1 litre ovenproof baking dish (or six individual dishes). Layer the spinach on top of the potatoes.
  5. Purée the cauliflower in a blender or food processor. Add the eggs and the remaining mashed potatoes and taste to check seasoning. Spread this mixture over the spinach layer.
  6. Sprinkle the top with grated cheese, then put in the oven and bake for 30 minutes (20 minutes for individual dishes) or until golden. Serve hot, garnished with parsley, if liked.

COOK SMART

*This could be served as a light lunch or supper dish for four.
*Floury varieties of potato, such as King Edward or Maris Piper, are best for mashing.
*If using fresh spinach, you will need 900g. Remove stalks and coarse midribs, wash thoroughly, then put the wet leaves into a covered pan without adding any extra water and cook gently for 5 minutes.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I had lots of spinach in the garden to use. It makes a great dish on its own or as a side dish.-08 Jun 2012

Its pretty good, thanks!-23 Aug 2011


CAULIFLOWER & SPINACH GRATIN

Two of my girlfriends came over last-minute for dinner the other day, both on vegetarian and gluten free diets. I admit they caught me off guard, so I kind of threw some things together. I had a head of cauliflower, some frozen spinach and a bunch of leftover cheese. I turned these basic ingredients into a gratin, which turned out to be excellent and easy to make, so I had to share it with you (with a few adjustments). cipe Card

  1. • 1 onion, cut in half and sliced
  2. • 1 tablespoon olive oil
  3. • 3 eggs
  4. • 1 cup shredded mozzarella cheese + a little extra to top the gratin
  5. • ¾ cup feta cheese, chopped
  6. • ¾ cup of cottage cheese
  7. • 10 oz. (275 grams) frozen spinach, defrosted
  8. • Salt and pepper
  9. • ½ head of cauliflower, cut into smaller florets
  1. 1. Sauté the onions on a pan over medium-high heat until browned. Set aside.
  2. 2. Whisk the eggs in a bowl, and then mix in the shredded cheese, feta cheese, cottage cheese, salt and pepper.
  3. 3. Mix in the spinach and sautéed onions, and pour the mixture into a baking pan (I used a 10-inch [25 cm] quiche pan).
  4. 4. Place the florets, stalks down, into the egg mixture until you have covered the surface with cauliflower. Sprinkle a little extra cheese on the top and bake it in the oven at 350°F (275°C) for about 40 min. or until the surface is browned and the egg mixture is cooked.
  5. 5. Sprinkle with Parmesan cheese and garnish with chives.

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Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


Your Favorite Recipes Of 2021

A delicious collection of our readers' favorite (new!) recipes here on Gimme Some Oven over the course of 2020.

Recipe of Ultimate Cauliflower Cheese Gratin

Cauliflower Cheese Gratin

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we&rsquore going to make a distinctive dish, cauliflower cheese gratin. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Cauliflower Cheese Gratin is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Cauliflower Cheese Gratin is something which I have loved my entire life. They are fine and they look fantastic.

Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party. This French inspired cauliflower gratin recipe is basically a cauliflower cheese casserole. I like to put creamy horseradish sauce in mine, and you should definitely give that a try. Cauliflower is baked in a rich cheese sauce and topped with an extra sprinkling of Cheddar cheese creating the perfect cauliflower au gratin Cauliflower Au Gratin.

To get started with this recipe, we have to prepare a few components. You can cook cauliflower cheese gratin using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Cauliflower Cheese Gratin:
  1. Get 1 Large Cauliflower
  2. Take Bay Leaf 1
  3. Make ready 30 g Butter
  4. Make ready 3 tablespoons (30 g) Plain Flour
  5. Get 1 & 1/2 cups Milk
  6. Get 1/2 cup Grated Tasty Cheddar Cheese
  7. Prepare Salt & Pepper

Cauliflower cheese gratin can be served as a standalone vegetarian meal or as a delicious accompaniment to many popular dishes - fish, poultry or even a Sunday roast. Bake up this cozy Cauliflower Au Gratin for chilly nights. Stir until cheese has melted, then season with salt and pepper. Get your comfort food fix with this creamy cauliflower, pasta and cheese gratin.

Steps to make Cauliflower Cheese Gratin:
  1. Preheat oven to 200°C.
  2. Cut Cauliflower into large florets. Place the Cauliflower and Bay Leaf in a large saucepan or pot, cover with water and add 1 teaspoon Salt, then bring to the boil. Cook for 5 minutes, then drain well. Place cooked Cauliflower in a large ovenproof dish. Discard the Bay Leaf.
  3. Melt Butter in a saucepan and stir in Flour. Cook for a few minutes over medium low heat. Pour in Milk and bring to the boil, stirring constantly, and simmer until the sauce thickens. Add the Cheese and mix well. Season with Salt & Pepper to taste.
  4. Pour the sauce over the Cauliflower. Bake for 20 minutes or until golden.

Stir until cheese has melted, then season with salt and pepper. Get your comfort food fix with this creamy cauliflower, pasta and cheese gratin. Add hot sauce for a little more zip and enjoy with a green salad for a satisfying family-style dinner. Cauliflower Gratin With Goat Cheese Topping. Sicilian Cauliflower and Black Olive Gratin.

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You have to include a number of superfoods in your diet each day. Foods such as beans and berries are great to start. Leagy greens, such as broccoli, spinach, and green tea. Walnuts and whole cereals are some other superfoods to add. In addition, you need to eat yogurt, soya bean, pumpkins, oranges, and tomatoes, plus salmon and turkey. Making these foods a normal part of your diet will help solve your problems with gaining weight.

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Preheat an oven to 375 F. Butter a 9-inch by 13-inch baking dish and set it aside. Steam the cauliflower in a large pot of boiling water fitted with a steamer basket for 5 to 7 minutes, until the florets are just tender. Rinse them in cold water, drain, and arrange them in a single layer in the buttered dish.

In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt, thyme, and nutmeg.

Pour 2 cups of the Béchamel sauce over the steamed cauliflower and gently toss the florets to make sure they are thoroughly coated with the sauce. Bake the gratin, uncovered, for 15 minutes. Stir together the grated Gruyère cheese and breadcrumbs and sprinkle them over the gratin. Bake it for an additional 10 to 15 minutes, until the gratin is hot and bubbly and the cheese is melted and browned. Sprinkle the surface of the baked gratin with the ground pepper and serve hot.


No Carb Spinach, Bacon, and Cauliflower Gratin

YES, this spinach, bacon and cauliflower gratin does have veggies in it. NO, it is not healthy. Let’s be real, here. But it is damn good. And I’ve been playing around with the Keto diet, and this dish totally fits the bill for that. And satisfies my constant craving for macaroni and cheese without quite being macaroni and cheese. Can anyone else relate to this? Must. have. all. the. mac. and. cheese.

This cauliflower gratin is super simple: cauliflower, bacon, and spinach baked in a sauce that’s made of just cream, cheese, and pepper. You really can’t go wrong with any of these ingredients. The cheese sauce for this cauliflower gratin has no flour in it. I know, you think this can’t be done. But it can. How do we achieve this? Extra cheese. Yep. Ooey, gooey, melty cheese thickens this sauce right up.

My favorite way to eat this cauliflower gratin is right alongside sous vide tri tip steak. Decadent and wonderful, but not that bad for you. Perfect for a mid-week quasi-cheat night to carry me over until Friday, when Husband and I traditionally split a pizza.

This cauliflower gratin is amazing as leftovers, so make a really big batch. It’s just one of those rare dishes that’s even better the next day. The cheese sauce gets even thicker and more delicious.


Creamy Cauliflower Gratin

Yield: 6 servings

prep time: 15 minutes

cook time: 40 minutes

total time: 55 minutes

So creamy, so cheesy and just SO stinking EASY. Perfectly baked until golden brown and bubbly. An absolute crowd-pleaser.

Ingredients:

  • 1 tablespoon olive oil
  • 1/4 cup Panko*
  • 1/2 cup freshly grated Parmesan, divided
  • 1 head cauliflower, cut into florets
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 large shallot, diced
  • 3 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh thyme leaves
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 3 sprigs fresh thyme

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, combine olive oil, Panko and 1/4 cup Parmesan set aside.
  3. Place cauliflower in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 4-5 minutes drain well.
  4. Melt butter in a large skillet over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
  5. Whisk in flour and thyme until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream and Dijon. Cook, whisking constantly, until incorporated and slightly thickened, about 4-5 minutes. If the mixture is too thick, add more milk as needed season with salt and pepper, to taste.
  6. Stir in cauliflower, mozzarella and remaining 1/4 cup Parmesan until the cheeses have melted, about 1-2 minutes. Sprinkle with Panko mixture.
  7. Place into oven and bake until golden brown and bubbly, about 20-25 minutes.
  8. Serve immediately, garnished with thyme, if desired.

Notes:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.


Riced Cauliflower Gratin

This easy cauliflower gratin recipe is made with frozen riced cauliflower and makes a delicious, low-carb alternative to potatoes or pasta.

Ingredients

  • 6 cups frozen, riced cauliflower (1-1/2 packages - see notes)
  • 3 tablespoons butter, divided
  • 3/4 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 1-1/4 cups warm milk
  • Salt and freshly ground black pepper
  • 2 tablespoons panko crumbs

Instructions

  1. Preheat the oven to 375°F and coat a 1-quart baking dish with nonstick spray.
  2. Heat 2 tablespoons of the butter in a large frying pan over medium heat. Add the onion and sauté until soft and barely golden, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute longer.
  3. Sprinkle the mixture with the flour and combine well. Continue cooking for 1 minute, then slowly whisk in the warm milk, stirring constantly. Bring the mixture to a simmer and continue cooking until smooth and slightly thickened, 2 to 3 minutes.
  4. Add the riced cauliflower, 2 cups at a time, combining well after each addition. Continue cooking, stirring often, until the cauliflower is tender and heated through, 5 minutes.
  5. Season to taste with salt and pepper, then transfer the cauliflower to the prepared baking dish.
  6. Melt the remaining tablespoon of butter in the pan, add the panko crumbs and combine.
  7. Sprinkle the buttered crumbs over the cauliflower and bake until the gratin is bubbly and lightly browned on top, 12 to 15 minutes. Serve immediately.

Notes

Recipe Variation: Gratin of Riced Cauliflower and Greens

To make this variation, follow the directions above, but cut the quantity of riced cauliflower back to 4 cups (1 package frozen). Add 1/2 pound of chopped greens (spinach, baby kale or escarole) that have been sautéed until tender. If desired, replace the buttered panko topping with a handful of shredded cheddar cheese. Bake as directed above.


Gratin de chou-fleur

Comté adds a subtle French flavour to this easy-going, comforting dish. If you like, you can spruce it up by flavouring the bechamel with turmeric and adding a handful of chopped hazelnuts to the cauliflower, or by adding truffle juice to the bechamel and sprinkling a few slivers of black truffle amid the florets.

One large cauliflower, trimmed and chopped
Coarse salt
Nutmeg, freshly grated
60g comté, freshly grated

For the bechamel sauce
25g unsalted butter
25g flour
330ml milk
1-2 tbsp breadcrumbs
Nutmeg
Salt and black pepper

1 Sprinkle the cauliflower with coarse salt and steam for 15 minutes, until soft.

2 Preheat the oven to 180C/350F/gas mark 4. Transfer the cauliflower to a medium gratin dish. Season with a dash of nutmeg and top with half the comté.

3 Now prepare the bechamel. Melt the butter in a saucepan over a medium-high heat. When the butter starts to sizzle add all the flour at once and stir it into the butter with a wooden spoon. Cook for 3 minutes, stirring continually until the mixture turns creamy.

4 Pour in the milk and whisk it into the sauce, making sure you don't leave any clumps on the bottom or sides of the pan. Bring to a simmer and cook for a few minutes, stirring as the mixture thickens. Set aside to cool for a few minutes.

5 Season the bechamel with salt, pepper and nutmeg. Pour evenly over the cauliflower, top with the remaining cheese, sprinkle with breadcrumbs and bake for 20 minutes, until heated through and golden on top. Flash under the grill for the final 5 minutes. Let it rest for 5 minutes and serve.


Cauliflower Gratin

Preheat the oven to 375 degrees. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1⁄2 cup of the Gruyère, and the Parmesan cheese.

Pour one third of the sauce on the bottom of an 8 x 11 x 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1⁄4 cup of Gruyère and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Copyright 2004, Barefoot in Paris by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Appetizer and Side Dish Cauliflower Recipes

These cauliflower recipes are straight up fun. You’ll find creamy dips, a crave-worthy cauliflower cheese sauce, crispy “fried” florets, and more. They’re perfect for parties, game day snacking, or anytime you need a yummy, veggie-forward side dish to round a meal.

Air Fryer Cauliflower
This addictive appetizer is one of the most popular recipes on Love & Lemons, and for good reason. The breaded cauliflower florets are crispy, smoky, salty, and spicy. You won’t be able to get enough of them!

Spinach Artichoke Dip
This riff on Spinach Artichoke Dip is wayyy lighter than the classic kind, but it’s just as delicious! Greek yogurt and blended cauliflower create its creamy, tangy base.

Chipotle Cauliflower Nachos
Can you guess the secret ingredient in that gooey vegan cheese sauce? That’s right! It’s cauliflower. Balance the sauce’s smoky flavor with refreshing pineapple salsa.

Garlic Mashed Cauliflower
Roasted garlic adds rich, nutty flavor to this creamy mashed cauliflower. Serve it with a pat of butter or a ladle of mushroom gravy.

Orange-Scented Cauliflower Rice Pilaf, page 223 of Love & Lemons Every Day
Serve this aromatic “rice” pilaf as a side dish with any protein you enjoy! It’s also a fantastic base for a grain-free grain bowl, topped with baked tofu or roasted chickpeas, sautéed greens, and a drizzle of sriracha.

Cauliflower Mac and Cheese
This ironic recipe contains neither mac nor cheese, but we love it all the same. A gooey, tangy vegan cheese sauce coats tender cauliflower florets. I go back for seconds (erm…thirds) every time I make it.



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